Shrimp, Baked Stuffed
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/seafood.msnw List of Ingredients
12 large shrimp, peeled, deveined and butterflied*, tails intact
2 tablespoons margarine spread
1 small yellow onion, chopped (about 1/2 cup)
1 teaspoon curry powder
1/2 cup reduced-sodium chicken broth
1/4 cup unsweetened coconut, finely chopped
2 cups bread crumbs
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
Recipe
1. Preheat oven to 350 degrees F. spray a medium shallow baking dish with vegetable cooking spray. Arrange shrimp in a single layer in prepared dish.
2. To prepare stuffing, in a medium skillet, melt margarine spread over medium heat. Add onion and curry powder. Cook, stirring, until onion is tender, about 5 minutes. Stir in broth and coconut. Cook, stirring, for 2 minutes longer. Remove from heat. Stir in bread crumbs, cilantro, and salt. Spoon stuffing mixture evenly over shrimp.
3. Bake until shrimp are opaque and heated through, about 15 minutes. Place on serving platter. Garnish with lemon slices and fresh cilantro sprigs, if desired. Serve immediately.
*To “butterfly” a shrimp, run a small paring knife down the spine without actually cutting all the way through. Lay the shrimp open and flatten.
From: “Healthy Meals in Minutes”, 1996
Serves 4
Calories 291
Fat 9 g
Cholesterol 32 mg
Sodium 563 mg
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